1kg tomatoes, chopped
2 cloves garlic, finely chopped or grated (I used my Microplane)
2-4 tsp sambal oelek, to heat preference (I also used one fresh bird's eye chilli from my garden)
2 dried bay leaves
2 sprigs each fresh rosemary and thyme
2 tbs sherry
1kg fresh beetroot
1 large red onion, finely chopped
50g brown sugar
100g caster suger
100ml balsamic vinegar
50ml red wine vinegar
1. Preheat oven to 200°C (400°F), scrub any dirt off beetroots, trim roots and tops off and wrap each in foil. Bake from 40 minutes to an hour until they're soft (mine took 55 minutes).
2. In a large frying pan or saucepan, heat a little oil and sauté the garlic. When it's golden add the tomatoes, sambal, herbs, and sherry. Bring to a boil, reduce the heat and cook until the tomatoes have broken down (about 20 minutes). Turn of the heat, pull out the herb stalks and bay leaves and set aside.
3. When the beetroot are cooked and cooled slightly, put on some gloves (highly recommended) unwrap and peel the beetroot. Put the beetroot into the food processer and process until all grated up into bits (alternatively, grate it by hand). If you'd like a smoother relish, then add the tomato sauce to the processor and combine it with the beetroot (again, not necessary if you haven't got a food processor).
4. Heat another large frying pan with a little oil and sauté the onion until soft. Add vinegars and sugars and bring to a boil. Add the tomatoes and beetroot. Bring to the boil again, reduce heat and cook until it's thickened and the liquid has evaporated. Season with salt and pepper to taste.
5. Pour into sterilised jars. Try not to eat with a spoon.